MARISCOS NAYARIT
30360 OLD DIXIE HWY, Homestead FL 33033
Last inspected Aug 25, 2026 · 9 visits since July 2023
JUL 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw fish inside reach in freezer at storage. Operator properly arranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) inside cooler drawers at cook line. As per operator more than a day. Operator segregated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding) inside cooler drawers at cook line. As per operator more than a day. Operator segregated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Show the remaining 4 findings ▾
No soap provided at handwash sink. Operator provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at washing area.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate14 Basic
Show 27 findings ▾
Container of medicine improperly stored. Observed medicine on shelves above reach in cooler at cook line, employee removed during inspection.
Metal stem-type thermometer soiled.
Raw animal food not separated from ready-to-eat food during preparation. Observed cooked beef steak stored next to raw beef steak on shelves at walk in cooler. Employee stored properly during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked chicken on shelves at walk in cooler. Employee stored properly during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee engaging food preparation and changing tasks without changing gloves. Coached employee on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood mix (45F - Cold Holding) at cook line,as per employee less than 2 hours. Employee add ice cubes during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (123F - Hot Holding) on steam table at cook line, as per employee less than 3 hours. Employee proceeded to reheat rice.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Employee moved to dishwashing area.
Handwash sink used for purposes other than handwashing. Observed employee cleaning oysters on hand wash sink at kitchen area. Employee removed all food items during inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobster, cooked beef steak stored next and cooked chicken at walk in cooler not date marked, as per employee over 24 hours. Employee dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on tomatillo sauce in reach in cooler at cook line, employee removed during inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler at cook line, employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phones on shelves above reach in cooler at cook line, employee removed all items during inspection.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation without a hair restraint at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
Food stored on floor. Observed cooking oil container stored on floor next to ice machine, employee stored properly during inspection.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored a cooking oil container next to ice machine. Operator moved ice scoop to dishwashing area.
In-use knife/knives stored in cracks between pieces of equipment. Observed next to hand wash sink at kitchen area. Employee removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths not on sanitizer solution bucket at front bar and at kitchen area.
Dec 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable cutter solid with food debris at kitchen area. Also observed soiled can opener blade, operator moved to dishwashing area.
Equipment in poor repair. Observed broken gaskets in reach in. Observed at cook line by walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Light shield damaged/in disrepair. Observed at cook line (right side).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 6 high priority.
6 High priority10 Intermediate13 Basic
Show 29 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment is offering raw swai ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked shrimp on shelves at walk in cooler, operator stored properly during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw steak stored on same tray on shelves at walk in cooler. Operator stored properly during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed homemade tomato sauce (41F - Cold Holding) dated on 08/23 on shelves at walk in cooler. Operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed homemade tomato sauce (41F - Cold Holding) dated on 08/23 on shelves at walk in cooler. Operator discarded during inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed vegetable cutter solid with food debris at kitchen area. Also observed soiled can opener blade, operator moved to dishwashing area.
Handwash sink used for purposes other than handwashing. Observed sponges and wiping cloths inside hand wash sink at kitchen area. Operator removed during inspection.
Manager or person in charge lacking proof of food manager certification.
No soap provided at handwash sink. Observed at kitchen area, operator restocked during inspection.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters container without a tag, operator segregated raw oysters to be discarded.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked beans not date marked on rack at walk in cooler. As per operator over 24 hours. Operator dated during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Isaac Vasquez and Evelin Vazquez.
Accumulation of debris inside warewashing machine.
Accumulation of debris on drainboards or equivalent. Observed at 3 compartment sink.
Equipment in poor repair. Observed broken gaskets in reach in. Observed at cook line by walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar and flour containers across ice machine. Operator stored properly.
Light shield damaged/in disrepair. Observed at cook line (right side).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler.
Stored food not covered. Observed cooked beans, cooked octopus and cooked homemade salsas not covered on shelves at walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at kitchen area.
Bowl or other container with no handle used to dispense food. Observe on rice white bin container at kitchen area, operator removed during inspection.
Ice buildup in reach-in freezer.
Stored food not covered. Observe cooked pork and cooked pasta containers not covered on shelves at walk in cooler, operator covered food during inspection.
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority9 Intermediate14 Basic
Show 27 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed raid spray bottle in shelves at kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked black beans on shelves inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish on shelves at walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (123F - Hot Holding); beans (132F - Hot Holding); on steam table, as per employee less than 2 hours. Employee proceeded to reheat food.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Handwash sink used for purposes other than handwashing. Observed raw shrimp stored inside HWS in kitchen area.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed at kitchen area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Bowl or other container with no handle used to dispense food. Observed on sugar container at kitchen area.
Ceiling tile missing. Observed some missing ceiling tiles at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at kitchen area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic food containers at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
In-use ice scoop stored on soiled surface between uses. Observed on top of ice machine.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° next to steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at kitchen area.
Stored food not covered. Observed cooked pork container not covered inside walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside HWS at kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
Working containers of food removed from original container not identified by common name. Observed oil and vinegar bottles not labeled with common names at cook line.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Employee restocked.
Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles at kitchen area.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Jul 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler gasket torn at kitchen area.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed floor with standing water under reach in cooler located in front of the grill.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.